There’s something incredibly cozy about letting a meal simmer slowly all day, filling your home with amazing aromas. This Slow Cooker Turkey Chili Recipe is exactly that kind of comfort food — hearty, flavorful, and easy enough to prep in no time.

Two white bowls filled with chili sit on a white marbled surface. Each bowl has a vibrant mix of red and dark red beans, orange kidney beans, chunks of browned meat, and orange bell peppers in a thick red tomato sauce. On top, there are layers of shredded white cheese, dollops of white sour cream, diced green avocado, and thin green sliced jalapeños with bright green cilantro leaves. A silver spoon is in the closer bowl. To the right, a white rectangular plate holds several pieces of golden cornbread with a crumbly texture, and a small white bowl with shredded cheese is placed to the left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Turkey Chili Recipe
Top Tip
How to Serve Slow Cooker Turkey Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Turkey Chili Recipe

Why You'll Love This Recipe

I fell in love with this chili the first time I slow-cooked turkey instead of beef — it’s leaner but still packs incredible flavor. Once it’s done, the layers of spices and veggies come together beautifully for a satisfying bowl. Plus, it’s a total set-it-and-forget-it kind of dinner!

Healthy & hearty: Using lean ground turkey means you get protein without the extra fat, perfect for a guilt-free comfort meal.
Simple prep: Just brown the turkey, toss everything in the slow cooker, and go — busy day approved!
Flavor-packed: The combo of chili powder, cumin, and jalapeños gives it a smoky, spicy kick you’ll want again and again.
Feeds a crowd: This recipe easily serves ten, making it great for family dinners or meal prepping for the week.

A white bowl filled with a thick chili soup, showing three main layers: the bottom layer is a rich red tomato-based broth, the middle layer has small chunks of cooked ground meat mixed with black beans, and the top layer shows diced red and yellow bell peppers and corn kernels scattered throughout. The texture looks hearty with visible pieces of ingredients floating evenly. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Turkey Chili Recipe brings something special. From the lean turkey’s mildness that takes on flavors beautifully, to the beans and veggies that add texture and nutrition, it’s all about balance and comfort.

Flat lay of a small white ceramic bowl of golden olive oil, a white ceramic plate with a mound of raw, pink lean ground turkey, a whole medium yellow onion with a few diced pieces beside it, one whole fresh red bell pepper sliced to show inside, one whole fresh yellow bell pepper chopped, a simple white bowl filled with smooth red tomato sauce, another white bowl with red petite diced tomatoes, two white bowls each containing glossy black beans and red kidney beans rinsed and drained, a white bowl holding sliced green jalapeño peppers, a small white bowl of bright yellow frozen corn kernels, small piles of deep red chili powder and light brown cumin powder, scattered fresh black peppercorns and coarse salt crystals in a tiny white dish, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: Helps brown the turkey and adds subtle richness without overpowering.
Ground turkey: Lean and tender, it soaks up all the spices and juices for a satisfying base.
Onion: Provides sweetness and depth when it softens during cooking.
Red and yellow peppers: Add color, crunch, and a mild sweetness that balances the heat.
Tomato sauce and petite diced tomatoes: Create a hearty, saucy chili base full of tang and richness.
Black beans and kidney beans: Offer protein and fiber while making the chili extra filling.
Jalapeño peppers: Bring controlled heat and a slight tang; feel free to adjust based on your spice preference.
Frozen corn: Pops of sweetness and texture that surprise in every bite.
Chili powder and cumin: The aromatic heart of chili — smoky, warm, and comforting spices.
Salt and black pepper: Essential for seasoning and bringing out all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to mix up this chili depending on what’s in my fridge or pantry. You can easily personalize it with your favorite beans, add heat or tone it down, or even play with toppings to make it totally your own.

Variation: I sometimes swap ground turkey for ground chicken or lean beef — each brings a slightly different texture and flavor that’s worth trying.
Spice it up: Add extra jalapeños or a dash of cayenne if you like it fiery; for milder palates, omit or reduce jalapeños.
Veggie boost: Toss in chopped carrots or zucchini if you want to sneak in more veggies without changing the flavor too much.
Slow cooker size: I use a 6-quart slow cooker, but if yours is smaller just scale down the ingredients accordingly.

Step-by-Step: How I Make Slow Cooker Turkey Chili Recipe

Step 1: Brown the Turkey

Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the lean ground turkey and cook, stirring occasionally, until it’s browned and crumbled. This step adds a depth of flavor and helps the turkey hold its texture without turning mushy in the slow cooker.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the browned turkey right into your slow cooker. Add diced onion, chopped red and yellow peppers, tomato sauce, diced tomatoes, drained black and kidney beans, sliced jalapeños, frozen corn, chili powder, cumin, and season with salt and pepper. Stir everything together well so the spices can blend evenly while cooking.

Step 3: Slow Cook to Perfection

Cover and set your slow cooker to cook on High for 4 hours or Low for 6 hours. The longer, slower route lets the flavors marry and the veggies soften just right. If you’re home, give it a stir once or twice, but don’t fuss too much — that’s the beauty of slow cooking!

Top Tip

After making this Slow Cooker Turkey Chili Recipe dozens of times, a few simple tips have really helped me nail the flavor and texture every time. These might help you avoid the pitfalls I once faced!

Don’t skip browning the turkey: It’s tempting to throw raw meat directly in the slow cooker, but searing adds a savory depth that slow cooking alone can’t achieve.
Drain and rinse canned beans: This removes excess sodium and prevents your chili from being too salty or thick.
Adjust jalapeños to taste: Start with half if you’re unsure and add more later after tasting; you can’t take heat away once it’s in!
Stir before serving: It helps redistribute flavors and check seasoning before plating.

How to Serve Slow Cooker Turkey Chili Recipe

Garnishes

I love topping this chili with shredded cheddar or Monterey Jack cheese, fresh green onions for brightness, creamy avocado slices, and a dollop of sour cream or Greek yogurt to cool down the heat. Each topping adds texture and flavor — don’t just pick one, try them all!

Side Dishes

Simple and sturdy sides work best here — think warm cornbread, tortilla chips for scooping, or a crisp green salad with citrus dressing. I also like to serve it over cooked rice or quinoa for an extra hearty meal.

Creative Ways to Present

For special occasions, I’ve served this chili in small hollowed-out bread bowls, which is always a hit with guests. Another idea is to set up a chili bar with various toppings so everyone can customize their bowls exactly how they like.

Make Ahead and Storage

Storing Leftovers

I like to cool any leftover chili completely, then store it in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors meld, so leftovers are definitely worth looking forward to.

Freezing

This chili freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When you want a quick meal, just thaw overnight in the fridge and reheat gently.

Reheating

Reheat leftovers on the stove over low-medium heat, stirring occasionally until warmed through. Adding a splash of water or broth helps maintain a nice, saucy consistency if it thickened in the fridge.

Frequently Asked Questions:

Can I make this Slow Cooker Turkey Chili Recipe in advance?

Absolutely! This chili actually tastes better the next day once the flavors develop. You can prepare it fully, refrigerate, and reheat when ready to serve.

What can I substitute for turkey in this chili?

Ground chicken or lean ground beef work well as substitutes. You can also try plant-based ground meat alternatives if you want a vegetarian version, just adjust cooking times accordingly.

How spicy is this Slow Cooker Turkey Chili Recipe?

It has a mild to medium heat level thanks to the jalapeños and chili powder. You can adjust the spiciness by increasing or decreasing the jalapeño peppers or omitting them entirely if you prefer it mild.

Can I use fresh jalapeños instead of jarred for this chili?

You can definitely use fresh jalapeños. Just dice them finely and add to the slow cooker in the same amount. Remember to handle with care — wearing gloves helps avoid irritation from the oils.

Final Thoughts

This Slow Cooker Turkey Chili Recipe has become one of my go-to meals for busy weeknights and casual gatherings alike. It’s straightforward, packed with flavor, and offers so much room to tweak and make it yours. I hope you enjoy it as much as I do — once you try it, this chili will become a staple in your meal rotation, just like it did in mine!